Eggplant a La Parilla

By Liliana Moyano for Shine Latina

Eggplant para toda la familiaEggplant para toda la familiaBefore I traveled to Italy, the only way I knew how to eat eggplant was when I ordered "eggplant parmigiana" at a restaurant. While tasty, it's fried and covered with mountains of melted cheese. Even if you go organic on the ingredients, there cannot be much of a healthy aspect to this dish. Once in Italy I realized that many restaurants carried several dishes containing melanzane (eggplant). I started experimenting and found a ton of delicious eggplant recipes that are not fried and definitely have fewer calories.

The easiest of all is an eggplant a la parrilla (on the grill) to enjoy with the entire familia during a Sunday barbecue. Eggplant can be a little dry when cooked on the stove or on the grill, but if you slice it finely and add olive oil a few minutes before cooking, you will have a crunchy and flavorful side dish. And it gets better- eggplant is packed with fiber and promotes even skin tone. Asi que ladies, get to your supermarkets and buy these beauties that are in season until October.

Ingredients
(4 servings)Sliced Eggplant/Eggplant para toda la familiaSliced Eggplant/Eggplant para toda la familia
2 large purple eggplants, finely sliced
3 tablespoons olive oil
1 teaspoon all purpose seasoning
1 teaspoon garlic salt

Pair this recipe with my healthy Churrasco

Eggplant para toda la familiaEggplant para toda la familiaDirections
Place the sliced eggplant in a bag, and drizzle with olive oil, seasoning and garlic salt. Close the bag leaving some air inside, and shake the contents to blend the spices and oil evenly. Let it sit for 30 minutes before placing on the grill. Be careful not to burn the slices; eggplant cooks fast and can turn black easily. Cook for 3 minutes on each side or until you can see the grill marks on the eggplant. Serve and enjoy!


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